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Hot cross bun and rhubarb cheesecake

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Celebrate Easter with this hot cross bun and rhubarb cheesecake. Sweet and fruity, it’s a crowd-pleasing dessert that brings the wow factor.

  • Serves12
  • Cook time15 minutes
  • Prep time20 minutes, + 25 mins cooling & 6 hours chilling time
Hot cross bun and rhubarb cheesecake on a plate with a slice cut and placed on a side plate

Ingredients

  • ½ bunch (180g) rhubarb, trimmed, coarsely chopped
  • ¼ cup (55g) caster sugar
  • 1 tsp ground cinnamon
  • 6 Coles Bakery Apple & Cinnamon Hot Cross Buns, split, toasted
  • 1 tsp gelatine powder
  • 250g cream cheese, softened
  • 297g can sweetened condensed milk
  • Icing sugar, to dust

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the rhubarb, sugar, cinnamon and 1 tbsp water in a medium saucepan over medium heat. Cook, stirring occasionally, for 8-10 mins or until rhubarb softens. Remove from heat. Set aside for 20 mins to cool.
  2. Step 2

    Meanwhile, grease and line the base and side of a 20cm round (base measurement) springform pan with baking paper. Cut hot cross bun bases in half. Arrange, cut-side up, over the base of the prepared pan.
  3. Step 3

    Place 1 tbsp cold water in a heatproof jug. Sprinkle with gelatine. Place the jug in a saucepan of simmering water. Cook, stirring, for 2 mins or until the gelatine dissolves. Set aside for 5 mins to cool slightly.
  4. Step 4

    Use an electric mixer to beat the cream cheese in a bowl until smooth. Add the condensed milk. Beat until smooth. Add the gelatine mixture. Beat until combined.
  5. Step 5

    Spoon the cream cheese mixture over the hot cross bun base in the pan. Spoon over the rhubarb mixture and gently swirl with a skewer to marble. Top with the hot cross bun tops, cut-side down. Place in the fridge for 6 hours or overnight or until set. Transfer to a serving plate. Dust with icing sugar to serve.

    Hot cross bun and rhubarb cheesecake

    Hot cross bun and rhubarb cheesecake
    • Serves12
    • Cook time15 minutes
    • Prep time20 minutes, + 25 mins cooling & 6 hours chilling time
    Ingredients
    • ½ bunch (180g) rhubarb, trimmed, coarsely chopped
    • ¼ cup (55g) caster sugar
    • 1 tsp ground cinnamon
    • 6 Coles Bakery Apple & Cinnamon Hot Cross Buns, split, toasted
    • 1 tsp gelatine powder
    • 250g cream cheese, softened
    • 297g can sweetened condensed milk
    • Icing sugar, to dust
      Description

      Celebrate Easter with this hot cross bun and rhubarb cheesecake. Sweet and fruity, it’s a crowd-pleasing dessert that brings the wow factor.

      Method
      1. Step 1

        Combine the rhubarb, sugar, cinnamon and 1 tbsp water in a medium saucepan over medium heat. Cook, stirring occasionally, for 8-10 mins or until rhubarb softens. Remove from heat. Set aside for 20 mins to cool.
      2. Step 2

        Meanwhile, grease and line the base and side of a 20cm round (base measurement) springform pan with baking paper. Cut hot cross bun bases in half. Arrange, cut-side up, over the base of the prepared pan.
      3. Step 3

        Place 1 tbsp cold water in a heatproof jug. Sprinkle with gelatine. Place the jug in a saucepan of simmering water. Cook, stirring, for 2 mins or until the gelatine dissolves. Set aside for 5 mins to cool slightly.
      4. Step 4

        Use an electric mixer to beat the cream cheese in a bowl until smooth. Add the condensed milk. Beat until smooth. Add the gelatine mixture. Beat until combined.
      5. Step 5

        Spoon the cream cheese mixture over the hot cross bun base in the pan. Spoon over the rhubarb mixture and gently swirl with a skewer to marble. Top with the hot cross bun tops, cut-side down. Place in the fridge for 6 hours or overnight or until set. Transfer to a serving plate. Dust with icing sugar to serve.